Recipe - Four-Way Cincinnati Chili

3 One half cup Chopped onion, divided
1 cup Chopped green pepper
2 cl Garlic, minced
1 pound Ground round
2 teaspoon Ground cinnamon
2 teaspoon Paprika
1 teaspoon Chili powder
1 teaspoon Ground cumin
One half teaspoon Ground allspice
One half teaspoon Dried whole marjoram
One fourth teaspoon Ground nutmeg
1 Stick cinnamon
Three fourths teaspoon Salt
One fourth teaspoon Pepper
2 cn Whole tomatoes, undrained &
chopped (14.5 ounce ea)
4 One half cup Hot cooked spaghetti
Three fourths cup Shredded reduced fat cheddar
cheese
36 Oyster crackers

1. Coat a large Dutch oven with cooking spray; place over medium
high heat until hot. Add 2 cups onion and the next 3 ingredients;
cook until meat is browned, stirring to crumble.

2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add
salt and pepper and tomatoes; simmer, uncovered 20 minutes.

3. To serve, arrange spaghetti on individual serving plates. Spoon
chili over spaghetti, top with cheese and remaining 1 One half cups
onions. Serve with crackers.

Source: Cooking Light Magazine, October 1993
Typed for you by Linda Fields Cyberealm BBS, Watertown, NY

Serving size: Three fourths cup spaghetti, 1 cup chili, 2 Tb cheese, One fourth c
onion, 6 crackers.

Calories per serving: 394; fat 8.7 gm; sodium 517 mg.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip